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  • Rhubarb Crisp Muffins

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    Rhubarb Crisp Muffins
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. Brown sugar
    • 1 tsp Softened butter
    • 1 tsp Cinnamon
    • 1 1/2 c. Brown sugar
    • 1/2 c. Softened butter
    • 1 x Egg
    • 1 tsp Vanilla
    • 1/2 tsp Almond extract
    • 3 c. All-purpose flour
    • 1 tsp Baking pwdr
    • 1 tsp Baking soda
    • 1 c. Buttermilk
    • 3 c. Finely diced rhubarb

    Directions

    1. To make topping combine brown sugar, butter and cinnamon till crumbly, set aside. To make muffins, cream together brown sugar, butter, egg, vanilla and almond extract till light and fluffy. In separate bowl, stir together flour, baking pwdr and baking soda. Add in to sugar mix alternately with buttermilk, stirring just till dry ingredients are moistened. Don't overmix. Batter should be lumpy and tends to be thick.
    2. Mix in Rhubarb. Divide among 12 large muffin c. (paper-lined), filling till full. Sprinkle each generously with topping mix. Bake in a 375f oven for 25 to 30 min or possibly till a toothpick inserted in the centre comes out clean.

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